This whole orange cake is soft, moist, and full of fresh orange flavor. It's a whole orange blender cake made with simple ingredients and a whole orange blended into the batter for a tender crumb and bright citrus taste. This easy orange cake recipe has also been loved by millions on our YouTube channel, and once you try it, it's easy to see why.
★★★★★
This cake was so delicious and moist. I loved it!
- Wilder
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Why this recipe works
This whole orange cake is bright, tender, and wonderfully easy to make. The whole orange brings bold citrus flavor, and the blender keeps the batter simple with very little fuss.
- Bright, real orange flavor: Blending the whole orange into the batter gives the cake a fresh, delicious citrus flavor and amazing aroma that tastes like real oranges, because it is. Fancy that!
- Soft, tender crumb: The orange adds moisture to the batter, giving the cake a soft, tender texture that stays lovely for days.
- Easy blender method: This whole orange blender cake comes together with simple ingredients and minimal prep, so there's no peeling and no unnecessary drama before dessert.
Ingredients for whole orange cake
You only need a few simple ingredients to make this whole orange cake, but each one helps create its soft texture, bright citrus flavor, and lovely golden crumb.
Orange: The star of the show! Use 1 medium orange, preferably sweet and thin-skinned, since the whole fruit goes into the batter.
Eggs: Help the cake rise and hold its soft, fluffy texture.
Sugar: Sweetens the cake and balances the natural citrus flavor.
Oil: Keeps the crumb moist and tender.
Self-rising flour: Gives the cake structure and helps it bake up light and soft.
If loaf cakes are your thing, our Lemon Loaf Cake With Icing is another bright and easy favorite! For more simple bakes like this, browse our Cake Recipes.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
This whole orange cake is simple and flexible, with a few easy swaps if needed and no unnecessary cake drama.
Use all-purpose flour: Mix 2 cups all-purpose flour (250 g) with 3 teaspoons baking powder and ½ teaspoon salt.
Healthier flour: We've made this cake many times with whole-grain spelt flour, and it works beautifully. Just watch the baking time, as spelt flour tends to bake faster.
Gluten-free flour: A few readers have made this cake with gluten-free flour and had good results. We haven't tested it ourselves yet, so we can't promise the exact same texture, but it seems to work well as a swap. You may need a slightly longer baking time, so start checking from around 50 minutes.
Oil or butter: Any neutral oil works, and olive oil, coconut oil, or avocado oil are all good options. For a richer flavor, use 7 tablespoons melted butter (105 ml).
Sugar options: You can use brown sugar, coconut sugar, or erythritol. For erythritol, use ⅔ cup (130 g). Brown or coconut sugar will make the cake darker.
Mandarins: Some readers and viewers have used 2 to 4 mandarins instead of 1 orange with good results. We haven't tested it ourselves, so use enough to roughly match 1 medium orange and choose sweet, thin-skinned mandarins.
For another citrusy bake with a different flavor profile, try our amazingly tender Olive Oil Orange Cake!
What orange to use for whole orange cake
We've made this whole orange cake countless times, and the type of orange makes a big difference. Since you're using the whole fruit, including the peel, a sweet, thin-skinned orange will give you the best flavor and texture in this cake.
- Choose sweet oranges: Sweeter oranges give the cake a bright, fresh flavor without too much bitterness.
- Thin skin is best: Thin-skinned oranges blend more easily and taste better in the cake.
- Avoid thick-skinned or bitter oranges: These can make the cake taste stronger and slightly bitter.
- Remove the seeds: Always check for seeds before blending, unless you want a very rude surprise!
How to make whole orange cake
This whole orange cake comes together easily in the blender with just a few simple steps. Follow along with the photos, and you'll have a bright, tender whole orange blender cake ready without too much fuss or a sink full of dishes!
Blend the orange mixture
Add the whole orange, eggs, sugar, and oil to a blender. Blend until smooth and the orange is fully broken down.
Add the flour
Pour the orange mixture into a bowl and add the self-rising flour. Mix just until combined, with no dry streaks left.
Bake
Transfer the batter to your prepared loaf pan. Bake until the cake is golden, risen, and a skewer inserted in the center comes out clean.
Cool and serve
Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar if desired, then slice and enjoy.
Expert tips for the best whole orange cake
A few small details can make the difference between a good whole orange cake and one that makes you immediately cut a second slice. These tips will help you get the best flavor, texture, and rise every time.
- Use a sweet, thin-skinned orange: Since the whole orange goes into the batter, the flavor of the fruit really matters. A sweet orange with thin skin gives the cake its bright flavor without too much bitterness.
- Remove the seeds: Always check your orange before blending. A single forgotten seed can bring a surprisingly rude bitter note.
- Don't overmix the batter: Once the flour goes in, mix just until combined. Overmixing can make the cake heavier instead of soft and tender.
- Measure the flour correctly: Too much flour can make the cake dense and dry. For best results, use a kitchen scale if you can.
- Don't overbake: Bake just until a skewer comes out clean. Overbaking can dry out the cake and dull that lovely citrus magic.
- Let it cool before slicing: As tempting as it is to dive in immediately, letting the cake cool helps the crumb set properly and gives you cleaner slices.
If you enjoy tender citrus cakes, our Lemon Almond Cake is another delicious one to bake next!
Serve, store, and freeze guide
This whole orange cake stores beautifully, which is great news if you somehow manage not to eat half of it on day one.
Serve
- Enjoy it at room temperature, with a dusting of powdered sugar if you like.
- You can also warm a slice slightly before serving for an even softer crumb and brighter orange aroma.
Store
- Keep the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 to 6 days.
Freezer
- Wrap the whole cake or individual slices well and freeze for up to 3 months.
- Thaw at room temperature before serving.
For another bright and citrus bake, try our Lemon Blueberry Cake too!
Frequently asked questions
Yes, this cake uses the whole orange, including the peel. That's what gives it its bright citrus flavor and amazing aroma. Just make sure to use a sweet, thin-skinned orange and remove any seeds first.
It shouldn't, as long as you use the right orange. This whole orange cake has a fresh, natural citrus flavor with a hint of bitterness from the whole orange, similar to freshly squeezed orange juice. It's part of what gives the cake its bright, real orange taste rather than a flat or overly sweet flavor.
Some readers have made this cake with 2 to 4 mandarins and had good results. We haven't tested it ourselves, so use enough to roughly match 1 medium orange and choose sweet, thin-skinned mandarins.
A dense cake is usually caused by too much flour, overmixing, or overbaking. For the best texture, measure carefully and mix just until combined.
Yes. Mix 2 cups all-purpose flour (250 g) with 3 teaspoons baking powder and ½ teaspoon salt to make a substitute for self-rising flour.
Some readers have made this cake with gluten-free flour and had good results. We haven't tested it ourselves yet, so we can't promise the exact same texture, but it may work well. They mentioned you may also need a slightly longer baking time.
📖 Recipe
Whole Orange Cake (Easy Blender Cake Recipe)
Video
Equipment
Ingredients
Wet Ingredients
- 1 medium sweet orange, thin-skinned, with skin on (remove seeds if any)
- 3 large eggs room temperature
- ⅓ cup (80 ml) neutral oil
- ½ cup (100 g) granulated sugar
Dry Ingredients
- 2 cup (250 g) self-raising flour *
* Make Your Own Self Rising Flour
- 2 cup (250 g) all-purpose flour
- 3 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 340ºF (170ºC), no fan. Grease and line a 5x9-inch loaf pan. Set aside.
Wet Ingredients
- Add the orange, eggs, sugar, and oil to a blender and blend until smooth. Pour into a bowl.1 medium sweet orange, thin-skinned, with skin on, 3 large eggs, ⅓ cup neutral oil, ½ cup granulated sugar
Dry Ingredient
- Add the self-rising flour and mix just until combined. Do not overmix.2 cup self-raising flour *
- * If you're making your own self-rising flour, mix all-purpose flour, baking powder and salt in a bowl and use that flour mixture instead.
Bake
- Pour the batter into the pan. Bake on the ⅔ lower rack for 40-50 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and cool completely before slicing. Enjoy!
Notes
- Use ½ cup sugar (100 g) for a less sweet cake, or add ¼ cup (50 g) more if you prefer it sweeter.
- Use a sweet, thin-skinned orange for the best flavor. Since the whole fruit goes into the batter, the type of orange really matters here.
- A slight natural bitterness is normal, similar to freshly squeezed orange juice. It's part of what gives the cake its bright, real orange flavor.
- If your orange has seeds, remove them before blending.
- If measuring with cups, spoon and level the flour so the cake stays soft and tender.
- For the most accurate results, use a kitchen scale whenever possible.
- Start checking the cake a little early, especially if using whole-grain spelt flour, since it can bake faster.
- Every oven is different, so using a portable oven thermometer helps avoid overbaking.
Originally published on Aug 16, 2017. Updated with improved text, recipe and pictures on Apr 16, 2022. Updated text on Mar 27, 2026.
Linda says
I added 1/2 cup chocolate chips to mine. Delicious!!
Bea & Marco says
That's awesome, Linda!
Wayne says
I made this with freshly ground farro flour, along with baking powder and salt, and date sugar but omitted the orange peel and it is just perfect. Also, baked for 350 for 45 minutes and it was baked perfectly. Thanks for such a great recipe.
Bea & Marco says
We're happy to hear that you liked it. Thank you for your feedback and for sharing your twist on the recipe!
Cedar says
I take it that the recipe means just two cups of SR flour OR two cups of all purpose flour (with baking powder added to make it into SR flour) uncertain cook here! 4 cups of flour seems too much.
Bea & Marco says
Hi, Cedar! Yes, you're correct. It's just 2 CUPS of flour which can be self-rising flour OR all-purpose flour mixed with baking powder and salt. Do check out our tips and FAQs also, to clear any doubts. Hope it helps!
Mallory Dittmer says
I made this with 3 small mandarins. It’s incredible and so easy.
Bea & Marco says
We're happy to hear that, Mallory. Thanks for your comment!
Jamila says
Thank you for posting the ingredients for making my own self-raising flour. It's also perfectly sweet. I made this with two mandarin oranges and it was delicious! Next time I will also fold whole mandarin orange wedges into the batter to make it pop. This recipe is a keeper!
Bea & Marco says
You're welcome, and thanks for leaving your feedback and sharing your twist on the recipe, Jamila. We really appreciate it!
Noelle says
I made this today and added one mandarin orange. Made an orange zest glaze and it was a BIG hit. So easy! Thank you for sharing!
Bea & Marco says
Yay, we're happy to hear that, thank you, Noelle! Sorry for the late reply, as we've recently moved house and are still figuring things out!
Suriya says
Thank you. This recipe is going in my keep file.
Absolutely delicious. I’ve made this cake and variations 3 times in the past week! Today I made a double batch with 3 navel oranges, a little additional polenta (as I was short SR flour), chopped dates and walnuts. I’ll take some into work tomorrow — assuming there’s any left of course!
Bea & Marco says
Yay, that's awesome to know! We're happy that you loved it. Thanks for leaving your comment and sharing your twist on the recipe, Suriya!
Tami says
I made this cake for 2 reasons. First, forbrhe easy and for the minimal amount of ingredients that most isially have on hand. I made my own self rising flour, I also folded in some fresh, beautiful, large blueberries. SO yummy I was excited to make more but a different flavor fruit. I only had whole, frozen lemons so I threw 3 (they were small) in the microwave to defrost and then threw them in the blender. I also threw in a few fresh basil leaves and about a teaspoon of some homemade lemon peel powder while the blender was going. It seemed to have a bit more dense texture. I was going to add poppyseeds but forgot. I will be making more and trying different combos. Thank you
Bea & Marco says
We're happy that you liked it, Tami! Thanks for sharing with us all the combos that you're trying!
Jackie says
Can I just use the freshly squeezed orange juice without the fresh and skin? Thanks in advance for your reply.
Lee says
Delicious and easy bake, has a marmalade flavour will use thinner skin orange or try satsuma next time, may increase sugar as well, love it!!!
Margaret Brown says
Love this recipe - used melted butter not oil - but so simple. Made it in a 19cm deep round tin and came out looking exactly like the picture used by Christina’s Cucina without all the fuss! 😂
Bea & Marco says
Well, being compared to Christina is really flattering! We're happy to know that you loved it. Thank you for your lovely feedback, Margaret!
April says
I dont use a food blender can my stand mixer and small food processor work instead?
Bea & Marco says
Yes, you can. The objective is to blend so you don't get big pieces of the orange. Hope it helps!
Colleen says
Love this recipe! Used 1 blood orange and 1 lemon and frozen cranberries. Delicious! Love how simple and especially the reduced sugar. Thank you!
Bea & Marco says
That's awesome to know, Colleen, thanks for sharing that with us! Sorry for the late reply! We had to move house on short notice, but we're now slowly back at work!
Lio says
Made recipe almost as written but with the addition of a few shakes of cinnamon, nutmeg, and a dash of almond extract (going for more of an orange spice cake since it's cold out!). Unfortunately, I think my orange was a bit too thick-skinned or simply too bitter -- so though it came out with a nice crumb and moisture level (especially considering my inconsistent college dorm oven), the cake is a little too bitter for me. I heated extra orange juice, zest, and sugar to make a syrup which I then let seep in, and that helped a bit. I think next time I will either try satsumas or clementines like some people suggested, or possibly add some brown sugar on top of the white. I don't doubt it's a great recipe with a better orange so I will try again soon!
Bea & Marco says
Hi, Lio! Yes, we've written in detail on what orange to use, in the article above and in the notes in the recipe. This is to avoid the bitterness that you mentioned. Hopefully you give it another go!
Jody says
I made this cake TWICE yesterday 😆
First time as written, 2nd time with 1/2 tsp ground cardamom and raisins added. It is perfect both ways! Next time I'll add some dry cranberries and drizzle with white chocolate!
Such a simple recipe yet so delicious!
Penny says
I made baked this cake with gluten free flour in 2 x 1lb loaf tins in the Airfryer. Worked well.
Pauline says
I have made this so many times since seeing this and have made a lemon
lyn says
easy and very tasty! thank you, lyn